Triple Chocolate Wacky Cake with Chocolate-Stuffed Raspberries is an easy to make, fudgy chocolate chip cake made with an old school trick!
Valentine’s Day is on the way and what says ‘love’ more than chocolate. The more the better too.
Did you know eating chocolate encourages the brain to produce endorphins, the chemicals that make people feel good?
It’s true. Just one more reason to love chocolate!
Triple Chocolate Wacky Cake with Chocolate-Stuffed Raspberries
This easy to make, fudgy chocolate chip cake slathered with a chocolate ganache and topped with chocolate-stuffed raspberries is delicious!
Triple Chocolate Wacky Cake with Chocolate-Stuffed Raspberries is perfect for chocolate-lovers and those with food allergies alike.
Can be made gluten-free, dairy-free, vegan and free of the top 8 food allergens (but you’d never guess that when taking a bite!)
What is Wacky Cake?
If you are not familiar with Wacky Cake it was created during the Depression when eggs, milk and butter weren’t readily available.
A chemical reaction between the cake ingredients (which includes vinegar but you cannot taste the vinegar) allows the cake to rise without the usual cake ingredients which became unavailable due to World War II.
I’ve read many tales about why the cake is called ‘wacky’. Maybe it’s the chemical reaction which you can hear when stirring the ingredients.
I’ve also read it was developed by WAC’s (a female branch of the U.S. Army).
But whatever the reason it is a fun and delicious fudgy, chocolate cake ideal for anyone.
Make it Allergy-Friendly!
Those with food allergies, along with anyone else who loves luscious chocolate cake will enjoy this recipe.
This Triple Chocolate Wacky Cake with Chocolate-Stuffed Raspberries recipe is very adaptable to accomodate key food allergies.
How to Make Wacky Cake
Though Wacky Cake is not difficult to make, it does require a specific method!
Does this method make a difference? Yes, in my findings it does.
I had one mistake when the divot for the oil was not large enough and seeped out.
The batter in that test round was much thinner; go figure.
For detailed instructions refer to the Wacky Cake instructions in the recipe card below.
- Preheat the oven to 350 degrees and prepare a 9-inch round cake pan.
- Mix the dry ingredients together, add to the prepared pan and make three divots/ in the floury mix. (photo 1)
- Pour the oil into the largest divot, vanilla into another and vinegar in the third. (photo 2)
- Pour the liquid over the top of the other ingredients and mix together with a fork. (photos 3 and 4)
- Stir in chocolate chips and bake for 30-40 minutes.
Baking Wacky Cake at Altitude
I also have found Wacky Cake bakes very well at altitude.
Baking gluten-free at 5,500 feet can be nightmarish and this cake comes out perfect every time.
Triple Chocolate Cake
This Valentine’s version of Wacky Cake includes a chocolate triple threat:
- Mini semi-sweet chocolate chips in the chocolate cake
- Chocolate Ganache
- Raspberries stuffed with Dark Chocolate chips
It really doesn’t get better than this for chocolate lovers!
Making Chocolate Ganache
Chocolate ganache is very easy to make and adds a rich chocolate coating on the Wacky Cake.
If food allergies are not a concern: chocolate ganache can be made with melted chocolate, cream or any dairy milk.
To avoid the main food allergens: make the ganache with melted allergy-friendly chocolate (like Enjoy Life Foods) and rice milk.
Details in recipe card below.
Chocolate Chip Stuffed Raspberries
Chocolate Chip Stuffed Raspberries top the Wacky Cake but are fantastic and a quick to make treat by themselves.
They take mere minutes to construct and the flavor combo is beyond delicious.
A fun treat for kid’s lunchboxes, as a light dessert or for decorating other things like this Triple Chocolate Wacky Cake with Chocolate-Stuffed Raspberries!
They really add the finishing touch on the cake making it perfect for the ones you love this Valentine’s day!
If you’ve tried this Triple Chocolate Wacky Cake recipe please RATE THE RECIPE below!
Wacky Cake Recipe
Wacky Cake is a great way to make a fudgy chocolate cake without eggs, butter or milk/cream.
Ingredients
- 1 ½ cups All Purpose Flour or Gluten-free Flour
- 1 cup Granulated Sugar
- ½ cup Unsweetened Cocoa (plus 1-2 tablespoons to prepare the pan)
- ½ teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Xanthan Gum (gluten-free only) (omit if flour blend used has xanthan gum)
- ¼ cup plus 2 tablespoons Vegetable Oil
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla
- ½ cup Water (room temperature)
- ½ cup prepared Coffee (room temperature)
- 1/2 cup plus 1 1/2 cups Mini Semi-Sweet Baking Chips (for allergy-friendly use Enjoy Life Foods Mini Semi-Sweet Baking Chips
- 1/2 cup Rice Milk (allergy-friendly), Cream or Milk (For allergy-friendly: Organic Rice Dream Classic)
- 2 6-ounce cartons fresh Raspberries
- ½ cup Dark Chocolate Chips (use Enjoy Life Foods for allergy-friendly results)
Instructions
Preheat the oven to 350 degrees F.
Preparing the Cake Pan
Grease a 9-inch round cake pan. Spoon a bit of cocoa into the pan and rotate the pan, tapping it to allow the cocoa to cover all greased surfaces.
Turn the pan upside down and tap on a hard surface (over the kitchen sink is great) to release excess cocoa.
Making the Wacky Cake
- Sift the flour, sugar, cocoa, salt, baking soda and xanthan gum (if using) into the prepared pan.
Make three wells in the flour mixture; one large and two smaller.
Add the oil to the largest well, and the vinegar and vanilla each to the two smaller wells.
Pour the water and coffee over the entire mixture. and mix together using a fork or spatula ensuring all the dry ingredients incorporate with the wet ingredients (do not overmix).
Mix together using a fork or spatula ensuring all the dry ingredients incorporate with the wet ingredients (do not overmix).
Stir in the chocolate chips.
Bake for 30-40 minutes until the cake is done (it will begin to pull away from the sides of the pan) a toothpick inserted comes out clean. Allow to cool in the pan on a rack for 15 minutes and then turn out onto the rack to finish cooling completely.
Allow to cool in the pan on a rack for 15 minutes and then turn out onto the rack to finish cooling completely.
Making the Chocolate Ganache (refer to Recipe Notes for milk suggestions)
While the cake is cooling, make the Chocolate Ganache: in a metal bowl over a medium saucepan of simmering water (do not allow the bottom of the bowl to touch the water) combine the 1 1/2 cups of chocolate semi-sweet chips and the rice milk or dairy milk.
Stir periodically until fully the chocolate is melted then whisk to fully combine (note: this will thicken the ganache and make it glossy).
Remove from heat and place bowl with ganache a larger bowl with ice in it into the refrigerator to cool and thicken; approximately 15 minutes.
The ganache on the bottom of the bowl will be thicker than the rest; stir and whisk together for an even, thick consistency.
Making the Chocolate Chip Stuffed Raspberries
- While the ganache is cooling stuff the Raspberries: Insert one dark chocolate chip into each raspberry, pointed side of the morsel facing the inside of the berry (flat side facing out). NOTE: Stuffed berries may be kept in the refrigerator until adding them to the top of the cake.
Finishing the Wacky Cake
When the cake is fully cooled, place the cooling rack with the cake on a rimmed baking sheet.
Pour the ganache onto the cake spreading it to cover the top and sides; allowing any excess to drip onto the baking sheet.
Place the chocolate-stuffed raspberries on the ganache. Note: the ganache will be thicker than shown in the photo; photo is to illustrate the cake/rack/pan set up.
Recipe Notes
Milk options for the Ganache:
- Rice milk was used to make this a full allergy-friendly recipe
- The ganache may be made with any milk or heavy cream (the usual) you desire.
- The amount needed may vary due to the fat and thickness of the type of milk so start with a smaller amount and gauge adding more by the thickness of the ganache.
Flour options:
- Regular all purpose flour, gluten-free flour or gluten-free measure-for-measure type flour may be used.
- If using a gluten-free measure-for-measure flour that contains a binder, omit the Xanthan Gum listed in the recipe ingredients.
Allergy-friendly Chocolate:
I recommend Enjoy Life Foods for allergy-friendly chocolate for this recipe.
This post was originally sponsored by Enjoy Life Foods in January 2017. Updated February 2019
Stacie @ Divine Lifestyle says
Ahhh! I need this in my life immediately! You had me at triple chocolate, but you sealed the deal with the berries. Om nom nom.
Pam says
I agree, I am always ready for anything triple chocolate! This sounds so good!
Catherine Sargent says
This looks so yummy and I like that it is gluten free. Chocolate and raspberries are one of my favorite combos..
Jeni Hawkins says
OMG chocolate stuffed raspberries!? This is awesome and something I might just have to make for Valentine’s Day this year! Thanks!
Connie says
Oh my goodness. You had me at chocolate-stuffed raspberries. This looks delicious.
Pam says
This post is so timely. Someone was just telling me about wacky cake the other day! I really need to make it.
Toni Dash says
It’s my new favorite Pam. With your daughter being gluten-free I think you’ll love it too. We battle with gluten-free baking at our altitude (5,500) and this cake comes out perfect every time.
Reesa Lewandowski says
I cannot get over how amazing this looks! We love Enjoy LIfe morsels! You’d never know they were allergy friendly!
Toni Dash says
I completely agree with you Reesa! They’ve done a great job developing a product line everyone can eat and feel ‘normal’ about too.
Marcie W. says
You can never go wrong with a decadent chocolate cake! Love the wacky factor involved with this recipe and those raspberries look to die for as well.
Kelly says
I am a raspberry lover so this is something I have got to try. I love the idea of them being chocolate filled, delicious!
Liz Mays says
Oh how fun is this! The chocolate stuffed raspberries are so cool. I’m definitely interested in trying out “wacky cake.”
Olivia S Douglass says
Chocolate and raspberries are two of my favorite things! This is such a perfect cake for Valentine’s Day!
Claudia Krusch says
This recipe looks so delicious. I will have to make some chocolate stuffed raspberries to put on my ice cream. I can not wait to try this cake.
gingermommyrants says
This looks like triple chocolate heaven. I will have to get the ingredients I need to make this for dessert this week.
Toni Dash says
You won’t be sorry!
Ann Bacciaglia says
My Mom is going to love this cake for her Birthday. I am so excited to make it. I am always looking for new recipes to try.
Toni Dash says
I can’t imagine she won’t love it Ann! It’s been a hit here!
Amy Desrosiers says
Wow, this is such a stunning cake. Seriously, almost too pretty to cut into!!
Janell Poulette says
My mouth is watering! This looks super yummy and i love that its so allergy friendly. I was surprised to see that there was coffee in the recipe, thats got to add some really good flavor.
Toni Dash says
Coffee is great to add to chocolate desserts to deepen the chocolate flavor. You don’t actually taste the coffee!
Kathy says
This cake looks amazing. I love that you made it allergy friendly too. My youngest use to be allergic to many foods, but luckily she grew out of them. I always watch out with kids though cuz you never know if they will have allergies or not.
Autumn Reo says
Just what the DR. ordered for the chocolate fix. YUM.
Annemarie LeBlanc says
I am making those chocolate stuffed raspberries. I am not sure about the triple chocolate cake though. I am not good at baking and I am afraid it would turn out to be a major fail. Anyway, your recipe for the cake will be put into good use, as my sister will be more than willing to bake it for me. 🙂
Toni Dash says
It sounds like a ‘Sisters helping Sisters’ baking session is in order! I feel sure this cake would get you over your fear Annemarie! It’s a sturdy method having stood the test of time since it’s been around since the Depression. I know you can do it!! And if it’s still too scary, stuffing the chocolate chips into raspberries will be a delicious reward on their own.
Rosey says
That’s a good trick to deepen the flavors. This is an absolutely gorgeous cake!
Seattle Travel Blogger says
This looks like a delicious Valentine’s Day treat idea.
I also like its appearance.
Tara says
This cake looks absolutely sinful. I never thought of stuffing raspberries with chocolate. Those would be a treat all on their own.
Toni Dash says
They really are. I thought of it just as an added surprise for the top but once I tried a few I also thought they’d be perfect on their own!
Melissa says
this cake is like the gift that keeps on giving! just gorgeous and I love that it is allergy friendly too- can’t wait to surprise my daughter with it!
Jeanine says
This looks yummy. Perfect for Valentine’s Day. We are doing a dinner at home and a movie, after kids go to bed so I should make this for dessert. I’m sure my hubby would love it!
Brianne says
This seriously looks divine. Thanks for sharing! 🙂
Robin says
This looks ridiculously good! I wish I could just grab a slice right off the screen. It’s amazing that it is allergy free.
dawn says
woo this cake looks divine. wow. anyone would love this as a gift. i know i would
Liz says
This is one spectacular dessert! The chocolate stuffed raspberries are genius!!!
Veronica Solomon says
oh wow! That looks so yummy! The presentation of this cake is amazing
Cassie Tucker says
This cake looks absolutely divine! The fact that this is gluten free just makes it even better. I think I could eat one of these whole by myself.
Joyce Brewer says
This looks like such a wonderful treat. I wasn’t aware of how well chocolate and fruit or chocolate and wine go together – until my late 30s. I feel like I missed out.
Toni Dash says
Sounds like an opportunity to make up for lost time Joyce!
Megan @ MegUnprocessed says
What sweet decadence! This cake is a showstopper.
Brianne says
Wow this looks so yummy! I love that added touch to the raspberries!
Amanda Love says
This is so awesome! I’ve never done cake with vinegar before. It looks amazing! And I love that the toppings are fresh raspberries with chocolate inside. This is definitely a must try!
Monica says
Toni, you are brilliant! This looks fabulous! I’ve made Wacky Cakes before but never a chocolate one. My son has a friend that is gluten intolerant, this would be a good cake for all of us chocolate lovers. Thank you for this wonderful recipe.
Toni Dash says
Thank you Monica! I agree about this being ‘the cake for all’. It’s fun to make and really everyone loves it. No worries about who can safely eat what!
Ashley F says
I love how simple this is to make for our friends that deal with different food allergies. Thank you for sharing this recipe!
Allyson Reed Zea says
Holy moly, this looks absolutely amazing! I love that it’s allergy friendly
Aimee Shugarman says
This wacky cake is AWESOME, and I love that my friends with allergies can enjoy it too 🙂
lauren kelly says
I am going to bring this to our big game party so everyone can enjoy it! I love that it’s allergy friendly!
Taylor says
Love the chocolate paired with the raspberries! Looks SO delicious!
Liz says
This was such a moist, delicious cake! And the raspberry garnish was so easy to make! We loved this!
Adrianne Spoerlein says
OMG! I made this last year when you posted it. It was fabulous. I will have to make it again this year. Thank you for reminding me!
Sommer says
I don’t think it gets any better than this cake!